"Once again, Utah’s very best butcher secured something no other
business in Utah has achieved this year – being awarded a prized
Good Food Award."
"This combination of meats and mushrooms provides a rich flavor and
slightly more toothsome texture than your average paté while the brandy
helps to brighten and enhance all of the flavors."
"It's quite nouveau, with more eye appeal than the typical meat market. But Grubisa believes in traditional ways of butchering and curing meats, beginning with utilizing the entire animal."
"I see the items have labels including ciccioli, hog’s headcheese and cherry-wood-smoked kielbasa. The realization hits me quickly: This is not your ordinary butcher shop."
"Taking lesser-known cuts and turning them into pates, rillettes, confit, cured meats and even bone broth. Of course, Beltex also carries favorites, including house-made sausages, hand-cut steaks, chops and roasts."
"It’s the place to go for perfect chops, specialty sausages, gorgeous hand-layered terrine, an assortment of rich pâté, bone broth, house-made salami and more."
"The store also offers a variety of classes. “Education is something we pride ourselves on, making people understand that well-raised meat grows right down the road.””
"Beltex aims to show people an older style of butchery that deals with lesser-known cuts. These cuts are still very tender, can be grilled or braised, but are not being sold in supermarket settings."
"For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients."
"Beltex Meats have once again been shortlisted for the ultra prestigious Good Food Award – one of the biggest events on the national foodie calendar."
"Grubisa gives similar attention to the coppa, aging it four months “like a ham,” then salting, curing and rubbing with smoked paprika and pepper. The result is something “delicate and decadent” and similar to prosciutto."
"An ode to the people, places, products and services that make life the Beehive State exceptional... This time of year is also when editorial staffers and contributors get out of their comfort zones, test their IBS and sacrifice precious personal time all to shine a spotlight on well-known and under-the-radar foods, people, places and things."
"The Awards Dinner honors professionals working in the Utah Restaurant Industry. It also affords the opportunity for busy owners, chefs, operators, employees, vendors, ProStart teachers and students, businesses and industry allies to gather in support and celebration of one another and the food service industry."